Recipe
Recipe (click to expand)
1 gallon chicken stock 1 cup sake 1 ounce ginger root sliced 1 scallion sliced 1 garlic clove pared, minced 1 star anise 1 clove 1 cinnamon stick broken 6 Cornish hen breast halves 18 thin asparagus spears blanched 2 cups Sashimi rice cooked, up to 3 1 red bell pepper blanched, peeled, sliced 1 green bell pepper blanched, peeled, sliced 3 baby bok choy 6 Chinese broccoli florets blanched Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, arranging spears to create fan. Place rice and vegetables in bamboo steamer; place prepared breasts over rice. Cover with bamboo lid; steam for 15 to 18 minutes. Posted To Fabfood September1998~Busted With 2.0 <[email protected]> |
